Photo’s

Brisket on the bone, this shows after 14 hours how the meat has pulled back, its from a local Dexter cow which is a small beast. The meat was great!

Tip end of a Brisket, clearly shows a nice smoke ring, this was so juicy after long smoke!

A full Brisket with a temp probe in. We always work closely with our Butcher Ian (Stokesley Butchers). Ian came up with this one, as its off a dexter cow and still on the bone. The Brisket basically was cooked in a layer off fat which made it super tender! Not something we would serve to a large group but a great experience cooking it for 16 hours. Well we might if you really want it!

This is what we call the Pitmaster’s privilege, they are the burnt ends and fatty bits! normally the Chef has them because he knows they taste great!